From the archives — just in time to use up those zucchinis.
What else can I say? It seems almost silly to even call this a recipe. Simplicity aside, it’s a fantastic way to get rid of the zucchini that’s taking over your garden. (I actually have no experience with this — having no garden in my small DC apartment — but I hear the rumors.)
It’s also the perfect antidote to a hot summer day: cook it at night — it takes like 30 minutes, tops — and store in the fridge for when you’re too darn lazy to cook but want to taste summer.
Simple recipe, simple post. I’m officially free from the craze of work, but I’m also off to Alaska for vaca this coming Friday! Don’t worry, though, I’ve stored a post or two to keep you entertained while I’m away, and if I have any luck, I’ll post some good pictures and stories once I return.
No-Brainer Zucchini Soup
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment (I just used a knife and sliced carefully!)
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.